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Chocolate-Banana Cupcakes with Peanut Butter Icing
Chocolate-Banana Cupcakes with Peanut Butter Icing

Chocolate-Banana Cupcakes with Peanut Butter Icing

6 Review(s)
Cook Minutes 1 Hr 40 Min
Prep : 20 Min Cook: 1 Hr 20 Min
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 egg
3/4 cup granulated sugar
3/4 cup water
1/2 cup mashed fully ripe bananas (about 2 small)
1/3 cup oil
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 bars (42 g each) Cadbury Dairy Milk Milk Chocolate Candy Bar, chopped, divided
1/3 cup Kraft Whipped Peanut Butter
1 cup icing sugar
1/4 cup milk
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Whisk first 5 ingredients until well blended. Mix flour, baking soda and salt in large bowl. Stir in half the chocolate. Add banana mixture; mix well. Spoon into 12 muffin cups sprayed with cooking spray.
Step 3
Bake 20 min. or until toothpick inserted in centres comes out clean. Cool in pan 10 min. Remove to wire racks; cool completely. Meanwhile, beat peanut butter, icing sugar and milk with mixer until well blended. Refrigerate until ready to use.
Step 4
Frost cupcakes with icing. Top with remaining chocolate.
Kraft Kitchen Tips!
Omit frosting. Dust cooled cupcakes with a light sprinkling of icing sugar just before serving.
How to Store
Keep refrigerated.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 2.5 g
13 %
Cholesterol 20 mg
Sodium 190 mg
8 %
Carbohydrate 42 g
Fibre 1 g
Sugars 28 g
Protein 4 g
Vitamin A
2 %
Vitamin C
2 %
2 %
8 %
Makes 12 servings, 1 cupcake (78 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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